Which Kind Of Chocolate Are You Using For Molds
Sugar Work By makenice99 Updated 9 Apr 2007 , 7:54pm by JanH
makenice99
Posted 9 Apr 2007 , 7:23pm
post #1 of 3
Hi,
I just tooking a chocolate seminar and I am hooked on candy making. We used real chocolate not the confection melts from Michaels. But its a little pricey and the tempering is a headache. The tempering machine is $400 so I was just wondering what is everyone using and how much are you selling your lollypops for?
Thanks for the feedback.
2
replies
This might help:
(Info on confectionary coatings, tips and more.)
http://forum.cakecentral.com/cake-decorating-ftopict-192021-.html
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